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So, yeast likes oxygen, but aerating your brew risks introducing infections. I was wondering, would an aquarium style air pump with a good bacterial filter make for nice mead, a faster fermentation, or just a wrong tasting drink? If I'm being a berk feel free to say so...

I'm well up for trying my hand at a really hot chilli mead. I hear that the heat diminishes with age so I want the initial mix to be pretty potent, but I don't want to kill of my yeast with some unfermented home made Mace. Can anyone recommend a reliable recipe or a particularly hardy yeast?

If life gives you lemons (or grape concentrate, or ketchup), and a custodial sentence, find some mouldy bread. Mmm, prison wine.

Yeah, hi! I've just started my first brew (a slightly optimistic cyser), and signing up somewhere for ideas and advice seems like a plan, so here I am. By the way, now I'm getting into it, this is all really compelling. That I've got six gallons of living, respiring fluid in my airing...

Got to do something whilst waiting for the brew to happen. Anyway, this is the label I'm working on for metheglin/cyser everyone I know's getting for Christmas. I thought some faux-Victorian thing would be a little too obvious. What do you guys think?